Method
• Put the milk, cream, orange juice, Grand Marnier, orange zest and half the sugar in a heavy-based saucepan and bring to a simmer. Remove from the heat, set aside and leave to infuse for 10–15 minutes
• Meanwhile whisk the eggs and egg yolks with the remaining sugar.
• Bring the infused liquid to a simmer again and then pour through a fine sieve into the whisked egg yolks. The sieve will catch the zest, which can be discarded.
• Whisk until the egg mixture has dissolved into the infused liquid.
• Clean the saucepan and return the mixture to the pan, and heat over a low to medium heat until liquid reaches 78ºC (172°F), using a cooking thermometer, stirring constantly (at this point the custard will lightly coat the back of a wooden spoon). Put the chocolate pieces into a mixing bowl.
• Once the custard has reached the required temperature, pour it over the chocolate buttons and mix with a spatula until you get a really rich and homogenised liquid.
• Pour into ramekins and set in the refrigerator for at least 1 hour. If there are air bubbles tap ramekins lightly on the bench top. They should have a decadent look about them and be very dark in appearance.
Note: It is best to zest the oranges with a microplane as this extracts all the natural oils that are in the zest and gives a great aroma to the custard.
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160 ml milk
160 ml cream
40 ml orange juice
20 ml Grand Marnier
2 oranges, juiced and zested
40 g sugar
2 large eggs
4 large egg yolks
240g 70% coverture chocolate pieces
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